Cheeseteaks & Webers (Bad Weather Supper)

[gary s]

Dang nice looking sandwich My wife would love the one with tomatoes
I could eat those anytime. Great job Buddy ---

 

[Bearcarver]

Dang nice looking sandwich My wife would love the one with tomatoes
I could eat those anytime. Great job Buddy ---

Thank You Gary!!
Me & the Mrs just got a couple Webers from Take-out from Salvatores a few days ago.
I would say we average about 50% Webers & 50% Cheesesteaks when we get Take-out Sammies.
And Thanks for the Like.

Bear

 

[jimmyinsd]

Sounds like it would be fun to make with my Lodge griddle on the gas barby.
And a way to stretch some rib eye.

I know you like to stretch the budget, substitute some chuck or other fattier cuts of beef for the ribeye. slice it thin yourself across the grain and you likely wont know the difference in your final product. We make a lot of steak sammies (french dips, phillies, etc) in the fall to burn up some of the less desirable roasts before we butcher again. Pretty much any beef roast will make a good "steak" sammich if you cut it right and dont cook the goodness out of it. I have even just made an au jus and dipped the raw meat into it to cook it for a few seconds and then onto the bun... or on the griddle with onions and peppers.

 

[SonnyE]

I know you like to stretch the budget, substitute some chuck or other fattier cuts of beef for the ribeye. slice it thin yourself across the grain and you likely wont know the difference in your final product. We make a lot of steak sammies (french dips, phillies, etc) in the fall to burn up some of the less desirable roasts before we butcher again. Pretty much any beef roast will make a good "steak" sammich if you cut it right and dont cook the goodness out of it. I have even just made an au jus and dipped the raw meat into it to cook it for a few seconds and then onto the bun... or on the griddle with onions and peppers.

Thank You, Jimmy! And for the record, I also love a French Dip sammy. ;)
I just wasn't familiar with the term Chipped Steak. When I make whole muscle Jerky I usually get as lean a roast as possible and slice from it. (Least amount of marbling) Often a bottom round roast.
As a ROF (retired old fart), it's a game with me rubbing Lincoln off my pennies before I slap them on the barrel head.

 

[Bearcarver]

Thank You, Jimmy! And for the record, I also love a French Dip sammy. ;)
I just wasn't familiar with the term Chipped Steak. When I make whole muscle Jerky I usually get as lean a roast as possible and slice from it. (Least amount of marbling) Often a bottom round roast.
As a ROF (retired old fart), it's a game with me rubbing Lincoln off my pennies before I slap them on the barrel head.

This is what we use, unless we have leftover meat from another Meal:

 

[Bearcarver]

Or you guys can make "Cheesesteak Hot Pockets".
Check this out:
https://www.smokingmeatforums.com/threads/cheesesteak-hot-pockets-step-by-step.245765/

Bear

 

[jeepsjeep]

You're the main reason I look on here for ideas Bear, I look at your past posts often for ideas. That said, I'll probably get kicked for this, but why is a nuked sandwich in the carousel?

 

[Bearcarver]

You're the main reason I look on here for ideas Bear, I look at your past posts often for ideas. That said, I'll probably get kicked for this, but why is a nuked sandwich in the carousel?

Thanks!!
It's only Nuked about 40 seconds--Just long enough to melt the Cheese. :D

Bear

 

[jimmyinsd]

You're the main reason I look on here for ideas Bear, I look at your past posts often for ideas. That said, I'll probably get kicked for this, but why is a nuked sandwich in the carousel?

If you dont want to nuke it to moisten the bun and melt the cheese, while the meat is still on the warm griddle or pan that you cooked it in, put your cheese on the meat, give the pan a quick squirt of a flavorful liquid...or water, and then throw a domed lid on top to create a little trapped steam, the cheese melts perfectly and then you can throw it on the bun and roll up in some foil paper to soften the bun. The possibilities are endless.

 

[Bearcarver]

There are only a few things that I won't Nuke for warming up (like Fries).
I've been warming up Cheesesteaks the day after & to melt my cheese since Microwaves have been available, and never had a problem. Sometimes I'll spread a leftover Cheesesteak out & throw it in the Toaster Oven to crisp it up, but normally it just gets a quick warm-up in my Microhood.

Bear